The chipotle peppers in adobo (canned) can be found at your local grocery store in the mexican aisle (very inexpensive!). They add a smokey flavor with a kick that makes this dish more than 'just another potato hash'.
You can serve with beans/rice and cornbread for dinner or biscuits and eggs for breakfast.
Slice kielbasa into 1/2" pieces and then cut those in half (bite-size). Saute in skillet until kielbasa starts to brown and then use slotted spoon to remove (leaving the grease).
Dice (about the same size as your kielbasa) the potatoes, onion and bell pepper. Cook the potatoes in the kielbasa grease until brown and then add the onion, bell pepper and cooked kielbasa. Chop the chipotle peppers and add as well. Salt and pepper to taste then cover (stirring occasionally) until potatoes are cooked through.
***If you're not accustomed to lot of heat, start with one chipotle pepper and then add another if needed***